The following is a guest post from Amanda who blogs At Better is Little. On her site you’ll find ramblings about her life, passions, homeschooling, recipes, and the good things in her life (and sometimes the bad). Visiting her site is like stopping by and chatting with an old friend.
When I first began baking with whole wheat most of my recipes were a flop. My baked goods turned out too dry, too harsh, too bitter or just plain yuck. A good friend of mine came to the rescue and gave me several of her tried and true recipes and saved me many hours in the kitchen.
One of the recipes that has stayed on the top of my recipe folder is a muffin recipe that I have tweaked to make it my own. My family love these muffins so much that I always make a double batch & freeze them for the week’s breakfast and if asked is one of their favorite breakfast foods.
Millet: Is a cereal grain rich in the B-vitamins (especially the cancer fighting vitamin B-17), calcium, folic acid, iron, potassium, magnesium & zinc. It can usually be found in the organic food department in your local grocery store.
- 2 1/4 cup wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup millet
- 1 egg
- 1 cup buttermilk
- 1/2 cup canola oil
- 1/2 cup honey
- 2 ripe bananas, mashed
- Non-stick cooking spray
- Pre-heat oven to 400 degrees.
- In a large bowl combine the dry ingredients.
- Lightly beat egg, add to dry ingredients.
- Continue to add wet ingredients in order listed (the honey will slide right out after the canola oil).
- Spray muffins tins with the non-stick cooking spray.
- Fill muffins cups 3/4 full.
- Bake for 15 minutes.
You can vary this recipe by adding 1 cup blueberries or 1 medium chopped apple. I don’t recommend leaving the banana out, however as I think it is what makes the muffin so moist!